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Menu Plan for Summer II: Week 6, Thursday

Burger and Bean Packets
Brown Rice with Fresh Herbs

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Wrapped in foil and cooked on the grill, these 'burger packets' make for easy clean-up.  You could do them in the oven, in a baking dish, covered, 400F (200C) for 25 - 30 minutes... Or in the foil packets on a baking tray.

Burgers and Beans 

Total time: 30 minutes
    When we lived in the U.S. we did these with ground venison.  They would also be good with ground turkey. If your beans have a very watery tomato sauce (like mine) drain them first.  Otherwise use as much of the sauce as you like. 

 Ingredients:

• 12oz (360gr) ground beef
• 1 large onion - preferably red or sweet
• 1 can barbecue or baked beans or 'beans in tomato sauce'
• 4 tbs ketchup
• 4 tsp Dijon-style mustard
• aluminum foil

 Instructions:

• Tear off 4 squares of foil (1 1/2 times as long as the box is wide). 
• Peel onion, cut into 8 thin slices and put one slice in the center of each foil. 
• Divide ground beef into fourths, patty and place a patty on top of each onion slice. 
• Top with another onion slice.  
• Spoon beans on top of burger patties dividing evenly. 
• Put mustard and ketchup on top of beans - dividing evenly.
• Bring long ends of foil together and fold over.  Fold in sides, loosely.
• We cook them on the gas grill for about 15 minutes but you can cook them in the oven - 400F for 25 minutes.  When done - unwrap and put on plates. Serve with Brown Rice or quinoa.

Brown Rice with Herbs

Total time: 20 minutes    or whatever your package says
      I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.

 Ingredients: 

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken or beef stock or whatever your rice calls for
• 1 tsp olive oil
• 1 tbs fresh snipped chives   substitute 1 tsp dried
• 1 tbs fresh snipped oregano   substitute 1 tsp dried

 Instructions:

• Cook rice according to package instructions.  
• Add the dried herbs and oil during the last 5 minutes of cooking time.  Add fresh herbs just before serving.  
• Fluff and serve. 

Cooking Schedule: 30 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, foil, small saucepan with lid Turn on barbecue or oven (400F, 200C) Start rice if using barbecue (or slow-cooking rice) Lay out 4 pieces of foil Slice onion, place on foil Patty beef, place on onion Place another onion slice on beef

Open beans, if lots if so-so sauce, drain a bit Spoon beans onto beef Add ketchup, mustard Seal packets, cook Start to cook rice if using oven (or fast rice)     Pause while it all cooks Snip herbs Fluff rice, add herbs, cover to keep warm Remove packets, open, spoon onto plates Serve

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By Katie Zeller

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